Malay Stir-fry Noodle

Ingredients

150 gm noodle Seasoning:

1/2 cup boneless chicken meat 1 tbsp chilli sauce

some prawns and fish balls 1/2 tbsp tomato sauce

1 egg(beaten) 2 tbsp thick soya sauce

1/2 cup beansprouts salt and sugar

150 gm mustard greens-cut into 2-1/2 cm Garnishing:

2 clove garlic-chopped shredded cucumber

3 shallots – sliced thinly chopped spring onions

1-2 tbsp chilli paste shallots crisps





Method

Heat wok with 3-4 tbsp oil until hot and fry garlic until light brown. Add shallots and chilli

paste and fry further.

Mix in chicken meat, prawns and fish balls and stir fry. Add in the noodle and all the

sauces.

Add seasoning and sprinkle with a little water .Mix in all the fried ingredients together.

Spread all the ingredients around the wok

Create an empty space in the center .Add in the beaten egg into it and a bit more oil.

Cover the egg with the ingredients and stir-fry evenly.

Finally add in mustard leaves and beansprouts .Stir another 3-4 minutes. Remove the dish

to a plate and garnish it.

Chicken Serunding

Ingredients

To pound into a paste: 1 chicken

8 dried chillies (soak in water) (clean and cut into 4 large pieces)

8 shallots 500 ml thick coconut milk

4 nips garlic 2 turmeric leaves (shredded)

1 cm ginger 1 tbsp brown sugar

1 cm galangal (lengkuas) salt to taste

2 lemon grass

1 tbsp coriander seeds

1 tbsp cummin seeds

1 tbsp fennel seeds



Method

Boil the chicken until cooked.

Shred the chicken into pieces with your fingers. Keep aside.

Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer

gently.

Once oil surface from the gravy, add in shredded chicken, sugar, and salt.

Stir and cook until dish is really dried.

Add in turmeric leaves and dish out.

Lemak Sayur Nyonya

Ingredients

1/2 cup prawns To be made into a paste/grind:

4-5 squids (cut into rings) 7 dried chillies (soak in water)

2 lemon grass (crushed) 1 fresh red chilli

800 ml coconut milk (semi thickness) 6-7 large shallots

1 tsp salt or more 2 nips garlic

1-1/2 inch ginger



Vegetables: 1-1/2 inch fresh turmeric (kunyit basah)

1 cup cauliflower 1 turmeric leaf (cut into small pieces)

1/2 carrot (cut into semi circle)

5 long beans (cut into 2 cm)

5-6 ladies finger/okra (cut into 2cm)

1 eggplant (halve and cut into 2cm)



Method

Heat enough oil in wok, stir fry the paste until fragrant, a Add in lemon grass, prawns and

squids.

Cook until prawns turn pink. Add in the vegetables with 1 cup of water. Simmer gently.

Add in 650 ml of coconut milk and stir.

Simmer gently until vegetables cook and gravy thickens. Finally add in the balance 150 ml

coconut milk. Once one or two bubbles appear close fire. Dish out.



Note:

The important ingredients for the dish is the fresh turmeric and the turmeric leaf.

Do not omit it then the dish would not have its original flavour.